Functional/physicochemical properties and oxidative stability of ground meat from broilers reared under different photoperiods
| Autor: | Weichao Wang, Jun-Young Park, Jacob R. Tuell, Yuan H. Brad Kim, Heng-Wei Cheng |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Meat
Oxidative phosphorylation broiler photoperiod oxidative stability Leg muscle 03 medical and health sciences Animal science Lipid oxidation Animals Animal Husbandry Lighting 030304 developmental biology Total protein lcsh:SF1-1100 photoperiodism 0303 health sciences processed meat quality Chemistry 0402 animal and dairy science Broiler food and beverages Processing and Products 04 agricultural and veterinary sciences General Medicine Housing Animal 040201 dairy & animal science Oxidative Stress protein functionality Meat emulsion Animal Science and Zoology lcsh:Animal culture Protein solubility Chickens |
| Zdroj: | Poultry Science, Vol 99, Iss 7, Pp 3761-3768 (2020) Poultry Science |
| ISSN: | 0032-5791 |
| Popis: | Long photoperiods are used in the broiler industry to maximize animal performance, though the impact on meat quality remains poorly understood. The current study evaluated the impact of photoperiod on functional/physicochemical properties and oxidative stability of meat through broiler processing. Ross 308 broilers (n = 432) were randomly assigned to 4 photoperiod treatments (hours in L = light, D = dark): 20L:4D, 18L:6D, 16L:8D, or 12L:12D with 6 pens per treatment. At 42 D of age, 2 broilers per pen (n = 12 per treatment) were harvested under standard conditions. Broiler tenderloin (M. Pectoralis minor) and leg muscles were removed at 1 D postmortem and frozen/stored at −40°C. After 24 h thawing at 2°C, the samples were deboned, ground, and formed into patties in 3 independent batches. Photoperiod had no impact on pH, water-holding capacity, textural profile, meat emulsion activity index, and thiol content (P > 0.05). The patties from 12L:12D and 16L:8D had lower CIE b∗ (yellowness) values than 18L:6D and 20L:4D (P |
| Databáze: | OpenAIRE |
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